Introduction
Sofritas bowls are a delicious and healthy way to enjoy a flavorful meal, packed with protein and vibrant ingredients. This recipe showcases a spicy, smoky sofritas sauce made with roasted poblano and chipotle peppers, combined with hearty tofu, rice, and fresh guacamole. Ideal for a quick weeknight dinner or meal prep, these veggie bowls are sure to satisfy your cravings.
Detailed Ingredients with measures
For the Sofritas Sauce:
– 1 roasted poblano pepper
– 4 chipotle peppers from a can of chipotle peppers in adobo sauce
– 2 tablespoons adobo sauce from the can
– 2–3 cloves garlic
– ½ cup fresh tomato salsa
– 2 tablespoons canola oil
– ½ teaspoon salt
– A pinch of sugar
For the Veggie Bowls:
– 1½ cups uncooked white long-grain rice
– Juice of 2 limes
– A handful of fresh cilantro, chopped
– 16 ounces extra firm tofu
– 1 (14-ounce) can pinto beans, rinsed and drained
– 2–3 avocados
– ½ cup minced red onion
Prep Time
Approximately 20 minutes.
Cook Time
About 35–40 minutes.
Total Time
Approximately 55–60 minutes.
Yield
Serves 4.
Detailed Directions and Instructions
Roast the Poblano Pepper:
Hold the poblano pepper over the flame of a gas range until it’s hot and blistery. Alternatively, set your oven to broil, coat the pepper with oil, place it on a baking sheet, and roast for about 15 minutes until it’s soft and blistered.
Prepare the Rice:
Cook the rice according to package directions, adding the juice of 2 limes to the water. After cooking, fluff the rice and toss it with the chopped cilantro and a pinch of salt.
Make the Sofritas Sauce:
Remove the stem from the roasted poblano pepper. In a blender or food processor, combine the poblano pepper, chipotle peppers, adobo sauce, garlic, salsa, canola oil, salt, and a pinch of sugar. Pulse until a mostly smooth paste forms.
Prepare the Tofu:
Slice the tofu and press it with paper towels to remove excess moisture. Heat a drizzle of oil over medium-high heat in a skillet and stir-fry the tofu until it starts to turn golden and crispy. Scramble the tofu into small bits using a spatula or wooden spoon.
Combine Tofu and Sauce:
Add the sofritas sauce, ½ cup water, and pinto beans to the skillet with the tofu. Simmer for 15–20 minutes, adding more water as necessary to achieve the desired consistency.
Prepare the Guacamole:
Mash the avocados in a bowl. Stir in the minced red onion, chopped cilantro, and the juice of 2 limes. Season generously with salt to taste.
Assemble the Bowls:
Layer the cilantro-lime rice with the sofritas mixture and a dollop of guacamole on the side.
Notes
Note on Roasted Poblano Pepper:
If short on time, substitute one or two small cans of diced green chiles for the roasted poblano pepper.
Note on Spice Level:
Adjust the number of chipotle peppers to control the spice level: use 1 for mild/medium heat and up to 3 for very spicy.
Cook techniques
Roasting Peppers
Hold the pepper over an open flame until blistered or roast in the oven under the broiler after coating it with oil for even cooking.
Cooking Rice
Follow package instructions, adding lime juice to the water for flavor, then fluff and mix with chopped cilantro and salt.
Making Sofritas Sauce
Blend roasted poblano, chipotle peppers, garlic, fresh salsa, adobo sauce, oil, salt, and sugar until smooth.
Preparing Tofu
Slice and press tofu to remove moisture, then stir-fry in oil until golden and crispy, breaking it into bits while cooking.
Combining Tofu and Sauce
Simmer tofu in the sofritas sauce and pinto beans, adjusting water for desired consistency over medium heat.
Making Guacamole
Mash avocados and mix with red onion, cilantro, lime juice, and salt to taste for a creamy topping.
Assembling Bowls
Layer the cilantro-lime rice with sofritas and guacamole for a satisfying veggie bowl.
FAQ
Can I use different types of peppers?
Yes, you can substitute roasted poblanos with canned diced green chiles if short on time.
How can I control the spice level in the sauce?
Adjust the number of chipotle peppers used; one for mild and up to three for very spicy.
Can I use other types of beans instead of pinto beans?
Yes, black beans or kidney beans can be used as alternatives to pinto beans.
What can I substitute for cilantro if I don’t like it?
You can use parsley or omit it completely, adjusting flavors to your preference.
How long can I store leftover sofritas?
Leftover sofritas can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion
This Sofritas Veggie Bowl recipe combines the robust flavors of the sofritas sauce, perfectly cooked rice, and creamy guacamole, creating a satisfying and versatile meal. The balance of spiciness from the chipotle peppers and the freshness from the lime and cilantro provides a delightful experience for your taste buds. Feel free to customize the ingredients and adjust the spice level to suit your preferences, making it a meal you’ll want to enjoy over and over.
Quinoa and Sofritas Bowl
Substitute the white long-grain rice with quinoa for a gluten-free option. Quinoa’s nutty flavor complements the sofritas beautifully and adds extra protein.
Mixed Vegetable Stir-Fry
Incorporate colorful vegetables such as bell peppers, zucchini, or corn to the sofritas mixture for added texture and nutrition. Stir-fry them with the tofu to enhance the dish’s vibrancy.
Sofritas Tacos
Use the sofritas mixture as a filling for soft or hard taco shells. Top with shredded cabbage, fresh salsa, and a squeeze of lime for a fun and handheld meal.
Stuffed Peppers
Prepare bell peppers by stuffing them with a mix of cilantro-lime rice, sofritas, and black beans. Bake until the peppers are tender for a wholesome and hearty dish.
Sofritas Burrito Bowl
Layer the rice, sofritas, beans, and guacamole in a bowl, and add toppings like shredded cheese, sour cream, and jalapeños for a fully loaded burrito bowl experience.
Breakfast Sofritas Hash
Transform the leftover sofritas into a breakfast dish by sautéing them with diced potatoes, onions, and bell peppers. Serve topped with a fried egg for a hearty meal to start the day.
